Automatic Pistachio Butter Production Line 500kg/h

Pistachio Butter Production Line Process

• Step 1: Roasting and Cooling: Cleaned and impurity-free pistachio kernels enter an integrated continuous roasting and cooling machine. They are roasted evenly at 180–210°C to fully release their aroma and activate the natural oils. They immediately enter the cooling section, where the temperature is reduced to below 50°C within 3–5 minutes.
• Step 2: Peeling and Sorting: The cooled kernels pass through a rubber-roller peeler to remove their skins, achieving a peeling rate of over 96%. Subsequently, a color sorter and vibrating screen are used to remove skin fragments, impurities, and discolored kernels.
• Step 3: Grinding: This is a critical stage in the pistachio butter line. The broken kernels are first ground in a colloid mill to a fineness of 100 mesh; a fine-grinding homogenizer can be used subsequently if desired to achieve a smoother texture.
• Step 4: The pistachio butter is combined with ingredients such as powdered sugar, salt, and emulsifiers based on the desired recipe, then mixed evenly before vacuum degassing. The mixture then enters a vacuum degassing tank to remove air bubbles, thereby reducing oil oxidation and enhancing the butter's sheen and storage stability.
• Step 5: Cooling and Filling: The degassed butter is cooled to approximately 45°C via a water-cooled jacket to maintain good flowability. It then proceeds to an automatic filling machine for precise quantitative filling and sealing, after which the finished product is ready for packaging and warehousing.

Features of Automatic Pistachio Butter Production Line

• Equipped with a PLC-based HMI system, the line allows for the digital setting and real-time monitoring of critical parameters such as roasting temperature and grinding gap, ensuring high consistency in viscosity, color, and flavor across batches.
• By swapping grinding components and adjusting process parameters, the line can switch to producing other nut butter. Such as peanut, almond, cashew, and hazelnut butter, thereby maximizing the return on equipment investment.
• All product-contact parts are made of mirror-polished stainless steel with no internal dead zones. An integrated CIP (Clean-in-Place) system facilitates easy compliance with various food safety certifications.
• All motors are designed in compliance with the IE3 energy-efficiency standard, helping lower energy consumption by approximately 12%–18% compared with conventional equipment and reducing long-term operating expenses.
• The pistachio butter line utilizes a fully enclosed pipeline conveying system combined with vacuum degassing to minimize product splashing and residue buildup on walls, achieving a raw material utilization rate of over 99%.

 

With over 10 years of industry experience, we supply customized nut processing equipment and complete pistachio butter processing line solutions, supported by professional services from project planning to after-sales assistance.

 

These include workshop layout planning, process formula optimization, operator training, and lifelong technical maintenance. Whether you are planning a new facility or upgrading an existing production line, we provide tailored, nut butter turnkey solutions. Please contact us via phone or message to receive detailed technical proposals and commercial quotations.